Sautéed Broccolini

A white dinner plate filled with Parmesan crusted cod with romesco resting on sautéd broccolini.

Course: Side Dish

Cuisine: American

Prep Time: 8

Cook Time: 8

Total Time: 16

Servings:

Calories: 130kcal

Author: Kris Longwell

Sautéed Broccolini with garlic and lemon is delicious, easy, and also a beautiful side dish. Be careful not to sauté (or steam) for too long, otherwise, the beautiful green color will be diminished and become too soggy.

Print Recipe

Equipment

1 Large skillet

Ingredients

1 tablespoon olive oil
3 cloves garlic thinly sliced, or minced
2 lbs broccolini ends cut off (about ½-inch), rinsed
1 teaspoon Kosher salt
½ teaspoon red pepper flakes
2 tablespoon lemon juice from half of 1 lemon

Instructions

Heat the oil in a large skillet over medium heat. Add the garlic and sauté, stirring often, until softened and lightly browned, about 1 minute.
Add the broccolini, salt, and red pepper flakes, and continue to sauté for 5 minutes.
Add the lemon juice, cover the skillet, and cook for another 2 to 3 minutes. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Regular broccoli can be substituted for broccolini. You may need to sauté the broccoli a little longer since the florets will probably be somewhat larger. But, only by a minute, or two.

Don't overcook the broccolini, or it will lose its vibrant green color and become soggy.

Leftovers can be kept covered in the fridge for a day or two. It will lose its crispness and freshness, but will still be pretty yummy after being reheated in the microwave or on the stove.

Nutrition

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